So I’m quite new to the world of using coconut flour so this was more of an experiment to see how this recipe would turn out and whether it needed more or less coconut flour. After doing a little research, I know that usually less coconut flour is required when substituting for normal white flour because it is much more heavy and dry in comparison. Once baked though, I feel like the coconut flour gives things a more lighter, airy texture which is okay but I’m certainly more used to a weighted cake. When baking this again, I’d probably use a mixture of ‘normal’ and coconut flour.
Recipe: Apple cake (serves 5)
1 large apple, peeled and thinly sliced
60g brown sugar
1/2 tsp vanilla extract
85g coconut flour
1 tsp baking powder
1/4 tsp cinnamon powder
Icing sugar, for dusting
Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
Prepare the apple and set aside. Mix the butter and sugar together in a large bowl. Add the egg and vanilla extract.
Then add the coconut flour, baking powder and cinnamon until it forms a smooth batter.
Gently fold in the apples and pour into the loaf tin.
Bake in the oven for 40 minutes until golden brown and fully cooked.
Leave to cool down completely before dusting with icing sugar.
Hello everyone, welcome back to my blog and happy World Baking Day to all of my fellow bakers.
I’ve been trying to stick to a strict posting schedule but I think it’s time to switch things up a little and get back to how I used to post, which was a little more spontaneous but still with structure!
Baking is one of my favourite hobbies, and has been for so many years. It’s one of those activities I do that is so relaxing and therapeutic regardless of what it is that I am baking. Years back, I used to love baking sweet things because I had a bit of a sweet tooth (which I probably still do) but as I’m getting older I’m trying to bake things that are slightly healthier and I’m also trying to experiment with a range of different ingredients. I think the food world has become quite innovative depending on what your interests are but it’s great because there’s something for everyone, regardless of your health, diet or lifestyle.
I don’t plan to bake anything today so I thought I’d share a few of my favourite bakes over the years. Enjoy!
I found this matcha recipe here from ‘recipes from a pantry by Bintu’. It’s actually a recipe for matcha doughnuts but I don’t have a doughnut tray so I’ve improvised using a cupcake tray instead. The outcome was perfect, little green cakes that would look great for a green themed snack board. You can’t really notice the matcha flavour that much as there is only 1 and a 1/2 tsp used in the whole recipe, but there is a subtle tea taste.
I feel like a while back matcha was quite popular for having many nutritional benefits to the body and also because of the strong green colour. Matcha powder has several uses such as teas, smoothies and baking, and a little goes a long way. The most common nutritional benefit for matcha is being high in antioxidants, which reduce damaged cells that could eventually cause chronic diseases.
So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!
I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.
Recipe: Moist layer cake (makes 1 small cake)
70g plain flour
1 tbsp cornflour
1 tsp baking powder
80g demerara sugar
1 tsp vanilla extract
2 tbsp nonpareils
Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
Whisk the egg, milk and extract in a jug. Add to the butter mixture.
Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.
Today’s post is a healthy one and a great snack when feeling peckish. I got the recipe from here a website dedicated to showing the nutrition of chia seeds with a range of recipes, the only difference is that I didn’t include the lemon curd. I found this recipe because I was trying to find something I could bake using chia seeds as I’d recently brought a packet with the intention of making chia pudding but the texture and taste wasn’t for me, a cake was my next option. Chia seeds are a great superfood known for being a rich source of fibre, omega-3 fatty acids and protein which is great if you are vegan/vegetarian because they are a great nutritious plant source. Overall, I really liked this cake because it wasn’t too sweet and I was able to appreciate the refreshing flavour of the lemon zest.
Recipe: Lemon and chia seed loaf (makes 1 loaf tin)
60g caster sugar
150g plain flour
1 tsp baking powder
1 lemon, zested
75ml milk (or milk alternative)
15g chia seeds
Preheat the oven to gas mark 6 and line a loaf tine with baking paper.
In a bowl, mix the sugar and butter together and beat in the egg.
Next sift the flour, baking powder and zest into the bowl and combine.
Add the milk and chia seeds, give it a final mix and pour into the loaf tin.